Creamy Coleslaw - cooking recipe

Ingredients

1 c. mayonnaise
1 c. sour cream
1/2 c. mild, whole grain mustard
1/4 c. strained fresh lemon juice
3 Tbsp. sugar
1 (2 lb.) white cabbage
3 large carrots
2 crisp, tart apples

Preparation

Whisk together mayo, sour cream, mustard, lemon juice and sugar.
Core and quarter the cabbage.
Cut quarters into 1/8-inch julienne to make approximately 6 cups.
Peel carrots and grate coarsely.
Wash and core apples; grate coarsely.
Combine cabbage, carrots and apples.
Add dressing and toss thoroughly.
Cover and refrigerate overnight to let slaw marinate.